Yogurt

Author: Guo Benheng
Publisher:
Publish Date: 2003-10-01
Features: This book mainly includes yogurt production technology, equipment, and production line design, quality control, yogurt and related products. It provides detailed discussions on the history and classification of yogurt, as well as the various technologies and equipment required in production. The book also offers a comprehensive introduction to quality control in yogurt production, yogurt products both domestically and internationally, and future development trends. At the same time, adhering to the principle of emphasizing both technology and science, the book systematically elaborates on yogurt microbiology, biochemistry, starter cultures, and nutritional value, reflecting the latest research achievements in yogurt science and technology. The entire book is highly theoretical, scientific, and practical. It serves as a reference for technical personnel engaged in yogurt research, teaching, and production, as well as a textbook for students in relevant fields at higher education institutions.